Green Bean

This green bean stir-fry is a punchy holiday side dish, featuring a crunchy hazelnut-sage topping and a lush brown butter vinaigrette.

This is the make-ahead salad of our dreams, with ribbons of creamy tofu skin,  crunchy summer vegetables, and a finger-licking-good hot mustard and honey dressing.

This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike.

With lots of crunchy green beans, caramelized lemon, toasted nuts, and creamy cheese, this is somewhere between a great pasta and a delicious salad.

Turkey meatballs have never looked so fresh.

Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.

Revitalize day-old Thanksgiving turkey (and any leftover green beans and brussels sprouts while you’re at it) by turning it into this creamy mushroom-laden pasta dish.

These green bean recipes might just steal the show.

Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian comfort fare we crave.

This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Crispy, bite-sized green beans and coconutty tofu are a match made in heaven in this quick weeknight meal. 

This hearty cassoulet skips the meat all together and gives your summer produce haul time to shine. 

Grilled cheese? Yes, please. But not that kind. We’re talking creamy-charred paneer with grilled green beans—a perfect vegetarian side for your next cookout.

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

Prepare to fight over the leftovers.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor,  but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.

Pickling is an ideal way to reap the benefits of summer vegetables long after the season is gone. 

Palya is a classic South Indian recipe usually composed of a single vegetable chopped into bite-size pieces and sautéed in oil that has been seasoned with black mustard seeds, asafetida, chile, and curry leaves. The dish is then finished with lemon juice, grated coconut, and cilantro. This same preparation is referred to by different names such as thoran or poriyal depending on which state in South India you are in. Seasonal produce is preferred, but the combination makes even the saddest of vegetables at the back of your fridge sing.